Cashew Chicken Pad Thai

Name: Cashew Chicken Pad Thai
Yield: 4 servings
Ingredients: ⅓ cup water; ¼ cup soy sauce; 2 tablespoons rice vinegar; 2 tablespoons light brown sugar; 1 teaspoon fish sauce; 1 teaspoon Sriracha; 1 package; 2 tablespoons olive oil; ½ cup roasted salted cashews; 1 8 ounce chicken breast, thinly sliced; ½ sweet onion; 2 large carrots; 2 cloves garlic; 1 cup Snow peas; ¼ cup thinly sliced green onion

User Reviews

5.0

3 reviews

Excellent

Servings
4 servings
Calories
281 kcal
Course
Main Course
Cuisine
Asian

Cashew Chicken Pad Thai

Benjamin Ramirez

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This Cashew chicken pad Thai is even better than takeout, full of delicious chicken breast, sweet and savory sauce, and pad Thai noodles.

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Ingredients

Servings

For sauce:

⅓ cup water
¼ cup soy sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 teaspoon fish sauce
1 teaspoon Sriracha

For noodles

1 package 8 ounces pad thai rice noodles
2 tablespoons olive oil divided
½ cup roasted salted cashews
1 8 ounce chicken breast, thinly sliced
½ sweet onion thinly sliced
2 large carrots diced
2 cloves garlic minced
1 cup Snow peas
¼ cup thinly sliced green onion

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Instructions

For the Sauce

Add all of the ingredients to a small bowl and whisk to combine. Set aside until ready to use.

For the Pad Thai

Bring a large pot of water to a boil. Cook the rice noodles for 4 minutes and then drain and rinse them under cold water. Set aside.
Heat a large high-sided skillet (or wok) over medium heat.
Add 1 tablespoon of olive oil and let it heat for a minute.
Next, add the cashews and cook for 2-3 minutes, until the cashews are toasted and golden brown. Remove the toasted cashews to a plate and set aside.
Add the remaining tablespoon of olive oil to the skillet and allow it to heat for an additional minute.
Next add the chicken breast, onion, and carrots. Cook for 5 minutes, or until the chicken is fully cooked all the way through and the vegetables are just tender.
Next, add the garlic. Stir and cook for an additional minute.
Add the sauce and noodles to the pan and toss to combine. Cook for an additional minute, to warm the noodles.
Lastly, add the snow peas and green onion. Cook for one more minute, just until the snow peas are warmed through.
Serve immediately garnished with additional chopped cashews and sesame seeds, if desired.
Store any leftovers in an airtight container in the fridge for up to three days.

Nutrition Information

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Serving 1g Calories 281kcal (14%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 12g Sodium 1168mg (49%) Fiber 3g (12%) Sugar 11g (22%)